Associate Director of Food Sovereignty

Booker T Washington Community Service Center•San Francisco, CA

55d•$125,000 - $135,000•Onsite

About The Position

Booker T. Washington Community Service Center (BTWCSC), a Black-led and Black-serving nonprofit organization serving San Francisco, seeks an experienced Associate Director to lead its Food to Freedom programs. The role advances community access to healthy, culturally appropriate food produced sustainably, strengthens local food systems, supports food sovereignty, and promotes nutrition education and community advocacy. Programs include daily community meals, CSA boxes, and weekly Friday Fresh markets, as well as food education and engagement activities. Reporting to the Director of Programs and Impact, the Associate Director leads and supervises the Food to Freedom Team and coordinates food operations, education, and engagement programs. The role oversees program strategy, administration, staffing, budgets, procurement, food safety, distribution, data collection, evaluation, and reporting. It also develops partnerships with farmers, chefs, producers, food justice organizations, coalitions, and other stakeholders; supports local and regional advocacy; and works with organization leadership and teams on strategic planning, grants, fundraising, and program sustainability. This is a full-time, exempt, in-person position based in San Francisco. The schedule is Monday through Friday, 9:00 a.m. to 6:00 p.m., with some nights and weekends and possible additional hours for program activities and organizational events. The position requires physical activity that may include safely moving up to 50 pounds, standing for extended periods, kneeling, reaching, bending, lifting, pushing and pulling carts, and working in varied temperatures, including refrigerated and outdoor areas.

Requirements

A college degree in culinary sciences, food systems, sustainability, nutrition, environmental science, public health, community development, or social work, or equivalent experience.
Four to five or more years of experience in food, agricultural production, restaurant, grocery retail, or hospitality work in a fast-paced setting; management experience is preferred.
Direct experience in community health, direct service, and/or client management.
At least three years of demonstrated experience leading, coaching, and collaborating with a team.
Experience managing program and/or food budgets, monitoring expenditures, and supporting fiscal responsibility and sustainability.
Experience with sustainable and direct food sourcing, inventory management, and waste reduction.
Knowledge of food and nutrition inequities; underserved communities’ social and cultural needs; and historical and contemporary impacts of racism and structural inequities.
Ability to communicate effectively and professionally with staff, clients, volunteers, community stakeholders, funders, and government agencies.
Professionalism, socioemotional intelligence, and integrity.
Excellent verbal, writing, and comprehension skills.
Strong project management skills and ability to plan, implement, and execute.
Ability to establish and maintain working relationships with producers, farmers, coworkers, volunteers, funders, board members, and other service providers.
Ability to manage staff and contribute to strategic hiring decisions.
Strength in organizational and systems planning and implementation.
Interpersonal skills, including flexibility and the ability to listen, negotiate, and collaborate with diverse stakeholders.
Proactive, organized, independent, motivated, and detail-oriented approach to management.
Successful people-management experience and strong interpersonal skills.
Ability to work independently and respond creatively and strategically to complex challenges and opportunities.
Positive attitude, compassion, and a strong team-oriented work ethic; flexibility and adaptability to change.
Proficiency with Google Suite, MS Excel, and software.
Current California driver’s license, current auto insurance, and a clean driving record.
Current CPR and First Aid certificate; renewal is required every two years.
ServSafe food safety certification.
Current TB immunizations; renewal is required every two years.
Child mandated reporter clearance, which may be completed upon hire.
Ability to safely move 50 pounds and meet the physical demands described for the position.
Ability to work some nights and weekends and additional hours for program activities, staff events, evening or late-night duty, and staff meetings.

Nice To Haves

Experience providing racially and culturally responsive services and programs for diverse populations.
Lived experience with Black/African-American communities and/or communities of color and/or navigating housing insecurity and/or the justice system.
Strong advocacy and coalition-building skills and experience mobilizing community engagement.
Management experience in food, agricultural production, restaurant, grocery retail, or hospitality settings.

Responsibilities

Lead, supervise, and coach the Food to Freedom Team in alignment with the organization’s mission, vision, and servant leadership philosophy.
Coordinate Food to Freedom staff and programs with broader organizational initiatives and strategic priorities, and facilitate clear communication between leadership and frontline staff.
Oversee administrative functions for food-related programs, including budgeting, scheduling, reporting, and documentation.
Contribute to strategic decisions about staffing, organizational structure, and program design.
Refine and implement the Food to Freedom Cultural Atlas, mapping program activities, outputs, outcomes, impacts, and intended cultural and social change.
Work with the Executive Team on strategic planning for a Fillmore/Western Addition Food Hub model, including farm-direct local purchasing and distribution.
Research and develop revenue-generation and cost-saving opportunities to support program sustainability and growth.
Oversee curriculum and nutrition education activities to align internal and external education work.
Oversee food program operations and ensure staff have the tools, technology, and resources needed to deliver services effectively.
Work with program and operations managers to develop and implement operational systems and standard operating procedures for program development, data collection, reporting, and distribution.
Ensure programs meet quality and impact goals established in the organization’s measurement framework and strategic plan.
Collaborate with Finance on grant compliance, budget management, and reporting requirements.
Collaborate with Executive and Development teams on program grants and fundraising initiatives.
Oversee service delivery and participant experience to ensure services are dignified, culturally congruent, and trauma-informed.
Oversee food ordering, purchasing, collection, storage, rotation, and distribution in accordance with health and safety regulations, grant requirements, and fiscal compliance.
Oversee facility readiness, equipment maintenance, and compliance with state and local health codes.
Oversee menu planning and culturally relevant food programming with chefs, farmers, producers, and nutrition professionals.
Work with program and operations managers to develop and implement food-use and disposal policies that incorporate zero-waste and sustainability practices.
Build and maintain relationships with agency partners, food justice organizations, policy coalitions, and other stakeholders.
Serve as a subject matter expert on food access, equity, and justice, keeping informed about trends and policy developments.
Work with Marketing and Communications to develop and present educational materials, presentations, and workshops on food justice, food insecurity, and sustainable food systems.
Represent BTWCSC in local and regional coalitions, committees, and advocacy initiatives, and report back on that engagement.
Engage and mobilize community members and clients in advocacy efforts to expand food access, security, and health equity.
Collaborate on initiatives such as student garden projects and food education programs.
Oversee collection, analysis, and reporting of data on food program operations, outcomes, and community impact.
Develop and maintain dashboards and reports for organizational leaders, funders, and external stakeholders.
Use data to inform decisions, improve service delivery, guide programming, and deepen impact.
Develop and execute evaluations measuring the effects of food distribution on family stability, health, and food security.

Benefits

100% employer-covered health, dental, and vision benefits.
Paid time off, including 15 days of paid vacation, paid holidays, and Center breaks and closures.
Workers’ compensation.
Employee assistance program.
Monthly wellness benefit after 90 days.
Access to staff meals and snacks.
Commuter benefits.
Life and disability insurance.
401(k) with employer contribution.
Professional development opportunities, including conferences, seminars, webinars, and training.
Annual salary range of $125,000 to $135,000, with compensation commensurate with experience.